Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

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Monday, June 15, 2009

Small red potatoes are first baked, then sliced and tossed in a mayonnaise, vinegar and ranch dressing seasoning.

Cold Baked Potato Salad

I've already shared my just-like-Mama's southern style no-frills simple potato salad but this one here is also a big favorite of mine. Initially, this was my attempt to duplicate a potato salad served at one of our local favorite barbecue hangouts, but since writing the recipe, they've changed their version which has no eggs, is much whiter in color and seems to be heavy in sour cream and mayonnaise.

Well, I really like this cold baked potato salad anyway, so I'll add it to my ever-growing group of potato salad recipes! Unlike my more traditional southern style potato salad, I prefer this one well chilled, so I do suggest making it up a day ahead if at all possible.

Preheat over to 475 degrees F. Drizzle olive oil over potatoes and bake until cooked but still firm - about 30 minutes. Cooking times as always are approximate, as ovens vary, so test with a fork to see if they are tender. Remove, set aside and let cool. Fry the bacon until it is crisp. Drain on paper towels and set aside.

In a large bowl, whisk together the mayo, vinegar, ranch dressing mix, Cajun seasoning, salt and pepper until well blended. Scoot the dressing mixture to the side. If potatoes are larger, quarter, then slice into 1/4 inch slices and add to the other side of the bowl. Chop the bacon and sprinkle over the potatoes. Add the onion, celery and eggs; gently toss to draw in the dressing, turning to mix well.

Sprinkle with parsley if desired. Refrigerate several hours or overnight.

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I went to "The Shed" and the potato salad there was the best I have ever had. This recipe comes really close with a few changes. 1. I would roast my potatoes a little longer (like 40 minutes)next time as mine were just on the uncooked side. 2. I would cut back on the onions next time say to about half. Otherwise, everyone really liked it. If you can't find the J&D Bacon Ranch dressing mix, I would suggest adding a little J&D Bacon Salt which is carried by Winn Dixie and Publix Supermarkets here in Florida and Georgia. Best of Luck y'all.

Thanks so much John! It's great to have somebody who has eaten at The Shed come back and say that this recipe was pretty close! I was very pleased with it.

Red onion can be pretty strong at times - sounds like you had a strong one. Personally if The Shed didn't use them, I would have substituted a Vidalia! :) And true, as always, oven times are gonna vary of course, depending on the size of the potatoes and your own oven, so definitely check the potatoes at the 30 minute mark, but I went ahead and clarified that in the instructions.

Thanks so much for coming back to leave a comment! Glad they were enjoyed.

Just got back from attending a bank merger in Mobile Alabama. Visited THE SHED...loved it !!! Asked for the tater salad recipe...not a chance !!! Going to attempt this one for my Father's Day dinner.....Thanks so much!!

I loved this potato salad, it was so flavorful and a tasty alternative to traditional potato salad and it had a kick! I got mixed reviews but I know that was because the I was rushing and the potatoes didn't cool causing my dressing to be a bit runny. I will definitely make this for Labor Day but allow enough time to cool the potatoes and give it a good sitting in the fridge overnight.

I haven't eaten at the Shed in a long time but for some reason I thought they made a loaded baked potato salad that had no eggs in it..hmm, maybe I am confusing theirs with the Beau Rivage's and mine. :) This one sounds great though will have to make it for my honey who loves potato salad.I am not a fan of cold ones. I like mine made with whole boiled potatoes, then peel them and add eggs ..etc...and eat it warm. The only exception to this rule is I will put cold potato salad in a big bowl of Chicken File' Gumbo! OH YEAH!Tracy in Biloxi~~

Hey Tracy! Well, this isn't their exact recipe of course, but when I set out to duplicate it I tried to add what I felt it had in it by taste and looks. I don't know for sure what their ingredients are!

I like my mama's southern style potato salad (linked above) better when it's warm than I do when it's cold, but this one I like better when it's cold.

Oh and I have a whole other one here on the site for dunking in gumbo too! Check it out sometime!!

OK, I'm going to show my ignorance with this post, but I've never heard of putting potato salad in gumbo--and I'm originally from Louisiana. I also have a cookbook collection of over 1,000 books & never ran across such. So, is this an Alabama tradition & does the salad take the place of rice? I'm always game for trying new dishes--especially unusual ones. Mary, which potato salad recipe do you put in gumbo? Thanks!

Gumbo potato salad is well known in certain areas of Louisiana, but not known at all in others. Donald Link included on in his Real Cajun cookbook, but admitted that most folks in New Orleans had never heard of doing that! You can read more about it on my post here: http://www.deepsouthdish.com/2011/02/creamy-gumbo-potato-salad-recipe.html

Well! How 'bout that!!! I followed your Mama's Potato Salad recipe over here to the blog and was going to make it out of the left over baked potatoes when LO AND BEHOLD! Here's THIS recipe. And for once, I even have Slap Yo' Mama seasoning 'cause you're telling me to use it all the time and I finally purchased a can at The Pig. :0) Thank you, ma'am. 'Ppreciate the recipe!

I can't wait to try this out, I've been dying for some of The Shed's potato salad since I moved away from any locations. The only thing I was thinking is that I seem to remember tasting sour cream in the potato salad there, do you know if that's right or not?

Could be - I really only went by taste to be honest, and I didn't taste sour cream, but that doesn't mean it's not in there lol! This recipe is just my interpretation of their's - I have no idea what's actually in their recipe. If you add some let me know if you think it's more like it - enjoy!!

I make a version of this, but it only involves boiled red potatoes, bacon, sliced green onions (scallions), cheddar cheese, and bottled ranch dressing. It is SLAP-YO-MAMA good, too! Never met a male yet who didn't RAVE about it.

I just made this today for our cook-out tomorrow. I can not wait to eat it. I snuck a taste after mixing it all together and it tasted good. I know it will be even better tomorrow afternoon.. mmmm~Vanessa L.

Havent tried this recipe but not sure how close this is to the sheds. They have a recipe like a loaded baked potato recipe. I know there are no eggs in it because I dont eat eggs and I asked them. Pretty sure the ingredients for the sheds potato salad is russet potato, scallions, bacon crumbled, and red onions I think. Im going to be getting some of their food here in the near future and try to deconstruct it a bit more.

Hi Hooligan - Please understand without The Shed's actual recipe, this is only my attempt to reconstruct the "taste" of the potato salad at home, not the exact recipe. I added the egg because I like it in potato salad, but as far as flavor, I had the Shed's original and mine side by side and I really liked the way mine came out. Thanks so much for taking the time to leave your input though and best of luck with your own recreation!

Followed the trail to your website to find the famous Shed potato salad recipe. Living in New Orleans, The Shed in Ocean Springs is almost 2 1/2 hours away. We stop in when traveling from Florida when possible. Just stopped by last Friday and took home two 7-meat sample platters with the potato salad. Making it a mission to replicate that recipe. Will definitely try your version but will substitute sour cream for mayo.

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